Bran as a source of dietary fiber in oatmeal cookies.
J Am Diet Assoc
; 77(1): 26-30, 1980 Jul.
Article
en En
| MEDLINE
| ID: mdl-6248587
ABSTRACT
A panel of 1,542 Michigan consumers found oatmeal cookies in which 50 per cent of the flour was replaced with ground red or white wheat bran and a control cookie similarly acceptable. Cookie buying habits, consumer awareness of dietary fiber, and their methods of increasing it were cross-tabulated with demographic data.
Buscar en Google
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Fibras de la Dieta
/
Celulosa
/
Preferencias Alimentarias
Límite:
Humans
Idioma:
En
Revista:
J Am Diet Assoc
Año:
1980
Tipo del documento:
Article